J. Gilbert's Wood-Fired Steaks & Seafood Now Open
Scott Carroll, executive chef of the St. Louis location, describes J. Gilbert's as a "prime" steak house: The steaks are prime Angus beef, and the restaurant attempts to source humanely raised meat that is free from artificial hormones.
"All of our grilled steaks, chicken and seafood are grilled over mesquite wood from Texas," Carroll adds.
The menu (PDF) reveals the standard array of high-end cuts: strip, filet mignon, bone-in rib eye, porterhouse. The prices range from $26 for a 10-ounce top-sirloin steak to $48 for the 24-ounce porterhouse. However, unusually for a steak house, that price includes two sides. (There's also a flatiron steak, with fries, for $19.)
Non-steak dishes include crab cakes, seared sea scallops, braised short ribs and a grilled half-chicken.
J. Gilbert's is open from 4-10 p.m. Monday through Saturday and from 4-9 p.m. Sunday. Call 314-965-4600 for reservations or more info.